This butterflied cranberry orange pork tenderloin is a quick and easy 30-minute recipe for the holidays. The tangy orange, sweet cranberry, and earthy rosemary make the perfect taste trio.
Via our method, the pork comes out juicy and steeped in flavor. You will love how easy this butterflying cooking method is for tender results. If you’ve had a dry pork experience before, this aint it.
The sauce gets soaked up and keeps the pork butter-tender inside. Did we mention the golden, caramelized crust? Serve it alongside all your favorite veggies, with scalloped potatoes and a wintery salad.
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Why You’ll Love this Recipe
- Easy-cooking method: Butterflying pork tenderloin lets it cook quickly and evenly, making it a simple, easy weeknight meal choice.
- Restaurant-style dish at home: The juicy, tender pork with a rich glaze will have everyone thinking you spent hours making it.
- A great make-ahead option: You can marinate the pork in advance or freeze leftovers for easy meal prep, making it a time-saver.
Ingredient and Substitution Notes
Gather together these simple ingredients:
- Pork tenderloin: This lean and tender pork cut soaks up the delicious orange and cranberry flavors.
- Avocado or extra virgin olive oil: Both work well to sear the pork. Avocado oil has a high smoke point, making it great for browning.
- Orange juice: Freshly squeezed orange juice is honestly best in this recipe.
- Dijon mustard: Adds some tang to the marinade.
- Light brown sugar: This creates a glaze for the pork and a golden crust.
- Fresh rosemary: This is so good to add earthy savoriness to the other sweet and fruity flavors. Fresh thyme is a great alternative
- Dried cranberries: These add a little pop of tart flavor. You can also use dates, chopped cherries, or raisins.
- Unsalted butter: Adds a final layer of richness.
How to Butterfly your Pork Tenderloin
To butterfly, place tenderloin on a large piece of plastic wrap on cutting board. Make a slit, cutting lengthwise down the middle, being careful not to cut all the way through.
For best results, cut ⅔ of the way through, leaving ⅓ of the overall thickness of the tenderloin. Open the tenderloin like a book.
Cover with a 2nd sheet of plastic wrap and pound it out with the flat side of a meat mallet, or press it out with a rolling pin to an even thickness.
Variations of this Butterflied Cranberry Orange Pork Tenderloin
Try making a different version of this recipe by playing around with add-ins:
- Maple and cranberry glaze: Swap the light brown sugar for pure maple syrup.
- Spicy orange: Add a pinch of crushed red pepper flakes or cayenne to the orange juice.
- Apple-cranberry: Use apple juice or cider in place of orange juice.
- Pomegranate blend: Sub pomegranate juice for orange juice and garnish with fresh pomegranate arils.
- Bacon-wrapped: Wrap the tenderloin in thin slices of bacon before searing and roasting it.
- Add nuts: Sprinkle chopped pecans or walnuts over the cranberries before cooking. We love the little extra crunch this adds.
- Balsamic cranberry: Add some balsamic vinegar to the marinade. It makes it a little tangier.
Top Tips
Despite being incredibly simple, there are a few things you can do to get golden and juicy pork:
- Get a golden crust: Get your pan nice and hot before adding the oil. Sear the pork until golden brown to get a beautiful crust. This impacts the taste and look of the dish big time.
- Don’t overcrowd the pan: Cook the pork in a large skillet to help it brown and get proper caramelization.
- Check the internal temperature: Use a meat thermometer to check for doneness. According to USDA guidelines, the pork should reach an internal temperature of 145°F (63°C) and rest for 3-5 minutes before slicing.
- Balance the sweet and savory: Taste the glaze as it reduces, adjusting with extra brown sugar, orange juice, or a splash of vinegar.
- Hydrate the cranberries: If your dried cranberries are too firm, soak them in a bit of warm water or orange juice for 5-10 minutes to plump them up.
- Rest the meat: Let the pork tenderloin rest after cooking to allow the juices to redistribute.
Storage Notes
To store leftover butterflied cranberry orange pork tenderloin, let it cool completely before transferring it to an airtight container.
Keep the pork and sauce or glaze together to maintain moisture and flavor.
Store in the refrigerator for 3–4 days, ensuring it’s properly sealed to prevent drying out.
Freezing
To freeze your tenderloin, let it cool completely first. Wrap the pork tightly in plastic wrap or aluminum foil, then place it in an airtight freezer-safe container or a heavy-duty freezer bag.
Label it with the date and freeze it for up to 3 months. If you can, freeze the pork with some glaze or sauce to retain moisture and flavor.
Reheating
Thaw the frozen pork in the refrigerator overnight before reheating. To reheat, preheat your oven to 325°F (160°C).
Place the pork in a baking dish, adding any sauce or some orange juice to keep it moist.
Cover with foil and heat for 15–20 minutes or until warmed through.
FAQ
Yes, you can, but remember that pork loin is larger and thicker than pork tenderloin, so it may need a longer cooking time. Butterfly the pork loin and monitor the internal temperature.
Yes, you can swap unsalted butter with a neutral-flavored oil or vegan butter.
Definitely! You can double the ingredients and cook multiple tenderloins, but make sure your skillet or baking dish is large enough to accommodate them without overcrowding.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with butterflied cranberry orange pork tenderloin:
Butterflied Cranberry Orange Pork Tenderloin
Ingredients
- 1½ lbs. pork tenderloin patted dry
- Sea salt and black pepper to taste
- 2 t. avocado or extra virgin olive oil
- ½ c. orange juice
- 1-½ t. Dijon mustard
- 1 T. light brown sugar
- 1 T. fresh rosemary leaves finely chopped
- ¼ c. dried cranberries
- 1 T. unsalted butter
Instructions
- Butterfly pork tenderloin, place in a large bowl and drizzle with oil and season with salt and pepper to taste. Set aside.
- Combine orange juice, mustard, brown sugar and rosemary. Set aside.
- Heat a large 12” nonstick skillet over medium-high heat. Add pork tenderloin to hot skillet. Cook 5-6 minutes on first side or until well browned. Flip and cook on 2nd side 5 minutes more or until just cooked through. Remove tenderloin from pan and place on rimmed cutting board and lightly cover with foil to keep warm.
- Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board. Add cranberries and cook stirring until reduced by half (2-3 minutes. Remove from heat and whisk in butter just until it melts.
- Thinly slice meat and place on serving platter. Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy!
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